If you do not have any chicken broth handy or in the freezer
just substitute it for water and add 2 chicken bouillon cubes for
flavor.

Preparation:

In a soup pot, add the oil and sauté the onions and garlic until
translucent. Add carrots, potatoes, ginger, water and broth, then bring
to a boil. Reduce heat to low and simmer for 30 minutes or until
vegetables are tender.

Scoop out the soup in batches and puree in a food processor or
blender. If you have a hand held immersion blender you can puree the
ingredients directly in the pot.

Make sure the soup has cooled enough before blending to avoid the
possible spatter of burning hot soup on the skin. Salt and pepper to
taste.

For a simple garnish place a few sprigs of parsley on top or
serve garnished with chopped green onions and a spoonful of sour cream
for something a little fancier, if desired.